INGREDIENTS
Dressing Marinade
- 4½ tbsp white wine vinegar (Note 1)
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- 1½ tsp sugar
- 1 tsp salt
- Black pepper
Marinated Chicken
- 1.5 lb / 750g (around 6 pieces) chicken thigh fillets, skinless and boneless (Note 2)
- 2½ tsp mixed Italian dried herbs (either a packet mix or mix herbs like basil, parsley, oregano, rosemary and thyme)
- 1 tsp dried red chili flakes (optional)
Zucchini Side
- 1 tbsp extra virgin olive oil
- 2 zucchinis, finely sliced into rounds using a mandolin
- 2 tbsp baby mint leaves, or 1 tbsp sliced larger mint leaves
INSTRUCTIONS
- Place the Dressing Marinade ingredients in a small jar and shake well to combine.
- Put the Marinated Chicken ingredients in a bowl or ziplock bag and add 5 tablespoons of the Dressing Marinade. Massage / mix to coat the chicken. Set aside for marinade for at least 20 minutes, ideally 3 hours or up to 24 hours.
- Add the 1 tablespoon of olive oil (from the Zucchini Side ingredients) into the jar with the remaining Dressing Marinade and shake well. Set aside.
- Grill/BBQ: You shouldn’t need any oil, but if you are concerned, brush your grill with oil. Heat the grill on medium high and cook the chicken for around 3 to 4 minutes on each side.
- Stove: Preheat ½ tbsp oil in a large non stick fry pan over medium high heat. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through.
- When the chicken is cooked, remove it from the grill/fry pan onto a plate, loosely cover with foil and set aside for 10 minutes.
- Toss the zucchinis and mint with the Dressing Marinade.
